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My Ham Thread

Discussion in 'Social Life, Food & Drink, Travel' started by itsstillmatt, Jan 31, 2012.

  1. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    I thought this was going to be about radios. :confused:
     


  2. b1os

    b1os Senior member

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    Yeah, you guys are right.
    Jamón Ibérico/Jamón de Pata Negra seems to have three quality grades:
    de Pienso (Cebo?): Grain-fed
    de Recebo: fed with up to 30% belotta/acorns in the end of the breeding ("finishing")
    de Belotta: At least 75% of the pigs have to be of the Ibérico-breed, >40% of their live weight through eating acorns and herbs plus free-range.

    At least that's what German wiki says. Can't completely understand the Spain wiki, but I think the above grading is mostly correct, however some numbers and details might not be definite.
     
    Last edited: Feb 1, 2012


  3. edinatlanta

    edinatlanta Senior member

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    My dad is big into ham radio.

    Side note: If I buy a house, I think I will ask for a good ham like this for a housewarming present. SFers can chip in to buy me one. Get 100 of you giving 7 bucks and I will be set.
     


  4. b1os

    b1os Senior member

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    Did you steal that avatar? I'm sure I've seen it before on here?!
     


  5. edinatlanta

    edinatlanta Senior member

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    Nope. No stealing, no one has ever had this before. Why do you ask? :confused:
     


  6. mgm9128

    mgm9128 Senior member

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    Haha, I love the title of this thread. "MY Ham Thread".
     
    Last edited: Feb 1, 2012


  7. b1os

    b1os Senior member

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    Replace steal with "steal".^^
    Never mind though, I just thought I had seen that one yesterday or so on the forum on another user.
    B2T now, don't want to get reported for off-topic! (Does this already count as trying to moderate the discussion?.. well, fuck.)
     


  8. HORNS

    HORNS Senior member

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    Matt, where are you getting your ham here in San Fran? Have you talked to Roger at Say Cheeses or Charles at 24th Street Cheese? They both should give you good advice. The non bellota jamon iberico at 24 Street Cheese is the best ham I ever have had, but it's not like I'm some expert by any stretch of the imagination.
     


  9. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I ended up getting, well ordering and waiting for, a non-bellota Iberico from the Spanish Table in Berkeley. I am also taking Douglas' advice and getting a slightly sturdier ham holder. Hopefully all works out well. If it does, I might be able to send all of my pants back for the 5 cm shuffle.
     


  10. HORNS

    HORNS Senior member

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    Never heard of that place. Enjoy your jamon!
     


  11. foodguy

    foodguy Senior member

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    i don't think jamon is BETTER than prosciutto, but they are different. and the various prosciutti are different, too. in general, prosciutto is silkier and more buttery. this is particularly true of parma. san daniele is a deeper red, a little drier and i think a slightly sweeter finish. spanish hams tend to be drier still with a deeper porkier funk (in all the best possible ways). i don't know nearly as much about them as i do prosciutto, but my friend and colleague Janet Mendel does (she lives in Spain and writes cookbooks).
     


  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    The butteriness of really good prosciutto is one of the reasons I thought it wouldn't work for me. Since we are two, we are going to have to eat it pretty often to get through, along with having friends over, and the richness of good Parma would make that tougher than the nuttier Spanish meat. I hope to do this often, though, and to try hams from Italy, Spain and also some of our really good smoked hams.
     


  13. foodguy

    foodguy Senior member

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    they'realso good for cooking, remember. you can use up quite a bit that way.
     


  14. mordecai

    mordecai Immoderator

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    Do you think you will still be looking for help in this endeavor come mid-March or so?
     


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    If we are through it by then, I can guarantee we will have another.
     


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